We made a vegan version of the June recipe in the 2015 milk calendar! Check this. It's a recipe for a summer salad with oranges, raw kale, and almonds with a creamy dressing, but rather than smothering it with multiple artery clogging dairy products we just used deliciously light coconut yogurt and made some homemade tofu feta instead. It tastes amazing! Plus I think we nailed the photo. What do you think?
** makes 4-6 servings
tofu feta ingredients:
1/2 brick extra firm tofu, cubed
1/4 C rice vinegar
1 tbsp lemon juice
1/2 C non-dairy milk
1/2 tsp dried basil
1/4 tsp garlic powder
1 tsp sea salt
In a bowl or glass container, whisk together rice vinegar, lemon juice, non-dairy milk, basil, garlic, and sea salt. Submerge the cubes of tofu in the liquid and cover bowl with plastic wrap or fit the lid to your container. Refrigerate this for a minimum of 3 hours and up to 24 hours to develop more flavour.
salad dressing ingredients:
1/4 C non-dairy milk
1/2 C unsweetened coconut yogurt
2 tbsp dijon mustard
2 tbsp freshly squeezed lemon juice
2 tsp agave nectar
1 clove garlic, minced
1/2 tsp each sea salt and pepper
1/2 C snipped chives (optional)
In a medium bowl, whisk together non-dairy milk with coconut yogurt, mustard, lemon juice, agave nectar, garlic, sea salt and pepper. Stir in chives, if using. Store dressing in the fridge until ready to use.
1 small bunch of kale (approx. 10 cups)
1 seedless orange, peeled and cut into segments
1/3 C almonds, coarsely chopped
1/2 C crumbled tofu feta (as per above)
1 ripe but firm avocado, peeled and cut into cubes
Trim the kale by cutting out and discarding tough ribs of leaves. Stack leaves and then slice crosswise into strips about 1 1/4 inches (3 cm) wide. Place kale in a serving bowl. Add orange segments, almonds, tofu feta. Gently toss. Drizzle with about 1 cup of dressing. Gently toss in avocado. Refrigerate remaining dressing up to 5 days.
Cooking tip: for even more flavour, toast almonds for a couple of minutes in a skillet over medium heat until fragrant.